Monte Cristo Sandwich
Dear SOS: The Tail O’ the Cock, a restaurant that used to be on La Cienega Boulevard, made a wonderful Monte Cristo sandwich. It was out of this world! I would dearly love to get the recipe.
Beverlee J. Biglow
La Verne
Dear Beverlee: We don’t have that recipe in our files, but we do have several for Monte Cristo sandwiches. This version, from the Blue Bayou restaurant at Disneyland, has been popular with readers in the past. I hope you like it. Maybe a reader has the recipe you want.
Batter
Sift together the flour, baking powder and salt. Add the water to the beaten egg and add to the flour mixture. Mix well.
Assembly
Place 1 slice of turkey on each of 6 slices of bread, then top the turkey with a slice of cheese and a slice of ham.
Top the sandwiches with the remaining slices of bread. Cut each sandwich into quarters, and use toothpicks to hold the quarters together.
Heat about 5 cups of oil in a deep skillet or a pan with tall sides to 350 degrees. Dip each sandwich quarter into the batter to coat, returning any excess batter, and fry in batches of 3 until golden brown, about 1 to 1 1/2 minutes a side.
Drain the sandwiches on paper towels, remove the toothpicks and sprinkle the sandwiches with powdered sugar. Repeat with the remaining quarters.
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